Hey guys, looking to get some advice on managing sheet outs. We use a deep dish style pan for our pan pizzas. Do not add oil to the pan, sheet out the dough into the pan and let proof for (ideally) 1-5 hours before using. At about the 5 hour mark (less depending on temperature of the store) they dough will be too blown to use & we will toss it.
I have some kitchen help working for me that are trying to convince me we can hold the sheet outs in the walk in overnight if we have extras at the end of the night that are not too proofed. My prior employer, a nationwide chain, always said “never put sheet outs in the walk in”…never explained why though! We have done a little bit of testing with this, and the results seem to be satisfactory.
My concern is, if we do this, controlling it properly. When will a sheet out be too proofed to save, what is the effect on the yeast of cooling it and then letting it warm up again, etc.
Does anyone currently do this? What are the pros and cons, advice, etc.
Thanks!
Dan
I have some kitchen help working for me that are trying to convince me we can hold the sheet outs in the walk in overnight if we have extras at the end of the night that are not too proofed. My prior employer, a nationwide chain, always said “never put sheet outs in the walk in”…never explained why though! We have done a little bit of testing with this, and the results seem to be satisfactory.
My concern is, if we do this, controlling it properly. When will a sheet out be too proofed to save, what is the effect on the yeast of cooling it and then letting it warm up again, etc.
Does anyone currently do this? What are the pros and cons, advice, etc.
Thanks!
Dan
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